While normally called Sangria, a wine punch is more than just the Spanish classic drink of fruit and red wine. Breaking this thought can create some tantalizing wine punches that are suitable for occasions all year round. Instead of sticking to the traditional ingredients, add things based more on whim and season to create succulent wine punch that goes with anything. Wines punch really only needs to contain wine, added flavors from fruit and fruit juice, and hard liquor. That leaves the specifics up to personal preference.

                Good wine punch has a more complex flavor than the wine originally used in it, and while good wine is essential to a good punch, and using an extraordinary wine is not a guarantee for success.  Instead go for seasonal flavors, like in fall use apple and darker fruits like cherry to make a distinction from the summer favorite. Versions of wine punch can even be made with two bottle wine carriers full of white wine; it doesn’t have to be a red wine and fruit concoction. Experimenting with different flavors like cranberry or raspberry juice and fruits like apricot or pineapple  that are usually not included in sangria could make for a wine punch more suited to the season of occasion.  

Wine Punch, Not Just Sangria is a post from: Rhino Wino

                Mulling is the method of adding spices to a drink by heating it slightly and infusing it with other flavors. While cider, mead and many other beverages than wine can be mulled, they all bring to mind warmth and comfort. Mulled wine is very popular in colder climates because of this warming characteristic. But mulled wine isn’t just one drink; there are as many varieties of mulled wine as there are varieties of wine. 

                In fact picking the right spices to go into mulled wine takes some thought. Different wines will make distinctive mulled wines if made with spices that suit the wine.  For example a strong red benefits from the perk of citrus, in particular orange. But each wine will have unique tastes that could benefit from the addition of unconventional spices like rosemary or anise or even sugar. Two bottle wine totes seem to be more filled with more warmth already than the refreshing roses of the summer. But even more warmth and holiday feeling can be found in a good mulled wine. But always remember that it is better to steep the spices in the wine for a long time than heat the wine too much.

The Pleasure Of Homemade Mulled Wine is a post from: Rhino Wino

There is something about cold weather that makes well cooked pork tenderloin even more enjoyable.  But getting a pork loin to its tender and still juicy perfection can seem like more work than a simple weeknight meal is usually worth.  Really though, a succulent pork loin can be just as easy as any other imaginable meal. All that is needed is some crisp white wine, a pork loin, seasonings of choice and a couple of varieties of vegetables. 

                Start by browning the pork in a pan with the seasonings, just enough to keep the juices sealed in when it is cooking. In an oven pan add a little bit of oil and a cup and a half of the white wine. Thinly slice some onions if desired and add them to the pan with the pork. Cover all this foil and put in the oven on a low setting. Every now and then check the pork and pour some of the juice at the bottom the pan on it, adding the vegetables during the last 15-20 minutes of cooking. The wine helps make for a succulent and tender cut every time.  Serve the meal with the remaining white wine showcased with wine accessories; it is after all, the star this meal.

Pork Loin in White Wine is a post from: Rhino Wino

Something for those tired of the usual, here is a great unique idea for Independence Day food; fried oyster sliders. Crispy fry good sized oysters and put them on little hot rolls or petite hamburger buns along with sharp tasting condiments like pickled onion or lime juice for contrast. To get the oysters extra crisp, make sure that they are dry before putting on the flour and cornstarch coating. Also dredging them in only egg whites instead of whole eggs keeps the food from absorbing as much of the oil that gives frying its bad name.  These adorable little sandwiches pair quite nicely too with the wine of summer, juicy and fruity rose wine. 

                The oysters go with the rose because the saltiness of the sandwiches perks up the fruits in the rose, just like people who like to put a little salt on their slice of watermelon. Also the myth about oysters not being good in summer is a thing of the past, making this unusual 4^th of July meal a good new tradition. Oysters can now be produced in more controlled conditions, making them good quality all year round. So break out the wine accessories this 4^th instead of the beer bottle opener for a more sophisticated holiday.

Oysters For the 4th is a post from: Rhino Wino

                Sometimes in the summer it is just too hot for a simple glass of wine, cooling off with some wine based drinks is another great option. Punch and cocktails based on wine are a wonderful and unique to beat the summer heat. Try a pink lemonade punch made by blending ice with pink lemonade and adding a juicy rose wine. There are many versions of these chilly adult drinks, and they are well loved in the summer. Sangria is one of the best known summer wine punches. Try two bottle wine totes filled with good Spanish red wine or burgundy and rose to start the best sangria ever. Add to it no more than four different fruits to keep the flavors uncluttered.  Good fruits to put in sangria are melon, citrus, mango and pineapple depending on the wine going into it. 

                Other good wine drinks are out there and just waiting to be invented, so experiment with adding ice, fruit and other flavors to find personalized ways to refresh. Maybe what once started as a simple mix could become a well-loved summer favorite with friends and strangers alike like the wonderfully fruity May Wine. All May Wine is is dry white wine and strawberries halves, so don’t be too intimidated to get creative.

Summer Wine Punch is a post from: Rhino Wino

 One of the marks of a great home cook and professional chef alike is the ability to make a good sauce from the pan drippings, as they are called, and wine or stock.  While the idea is a bit intimidating to some, it is actually the very simple to master pan sauces.  The pan drippings that are a lot of the flavor in this pan sauce come from the bottom of the pan after roasting or sautéing the chicken, fish, beef or vegetables that this sauce is going to put on.  These little brown, caramelized bits are usually stuck to the bottom of the pan pretty good, but there is an easy way to get them all off, right after the pan comes off the heat add some wine and scrap the bottom of the pan with a wooden spoon.  The hot pan will heat the wine so that the alcohol evaporates immediately but it also unstuck the roasted bits from the pan.   This is now a delicious pan sauce made with wine and pan drippings. Of course the sauce can be added to with herbs or citrus or thickened with flour but it is still the same basically. 

Of course things still may need a bit of getting the hang of and it sounds like too much of a culinary stretch than maybe it is best to stick with Will Bullas Wine Art. But for those who want to make their own style of wine art can try again. If the first sauce was bitter than the pan drippings were burnt, this is the most common problem so just try again.

Quick Pan Sauce with Wine is a post from: Rhino Wino

This is a little bit different than pairing wine to go with the finished meal because wine tends to change just slightly when it is cooked. For starters the alcohol evaporates and the sulfides dissipate into the air too; also the flavors are concentrated.  A slightly oaked wine may taste lovely when drank with a fish dish, but trying to add that wine to the sauce of the fish may result in the oak flavor ruining the lemony lightness of it.  In general though picking a wine to cook with isn’t a fine art; it just is as simple as picking a wine that tastes good and than giving a try. Sometimes cooking ventures don’t work, but a lot of the time a person’s mouth knows what it wants and will guide the making of the dish. 

                Cooking with wine does have a few little rules, or rather hints that should be followed to make the meal go smoothly.  Only use wine in one dish, making all of the sauces and marinades in a meal from wine can get very monotonous, even if different wines are used.  The wine used in the dish being served does not have to be in the wine decanters on the table, it is okay to drink a different wine than what was cooked with.  But above all it is about flavor and enjoyment, so follow recipes at first than get a feel for cooking with wine; than impress people.

Cooking with Wine is a post from: Rhino Wino

When most wine lovers think of Italian food they instantly think of cooking with wine since many of the classic dishes use either red or white wine in the process. The Italians have truly mastered the art of incorporating wine into their foods as well as paring it with them on the dinner table.

While there are several dishes that are typical for when many wine lovers want to have Italian food a new twist they might want to try is Spaghetti del Pescatore or Fisherman’s Spaghetti. This classic Italian recipe is not as famous as others but for those who have had the chance to visit the Western coast of Italy have seen it featured in many restaurants.

This version of spaghetti uses a dry white wine along with any shellfish from shrimp to clams to create an enticing dish with the catch of the day. Of course as with most Italian cooking the meal will pair well with the same wine that is used in the dish so serve your spaghetti featuring shellfish and white wine with the same vino in your Bacchus White Wine Glasses for a perfect meal.

Try Fisherman’s Spaghetti For A New Twist On Italian is a post from: Rhino Wino

As fall is setting in on many parts of the country, temperatures outside are falling and more people are thinking about those comfort foods for this time of year.  One popular comfort food for many is the classic beef stew loaded up with plenty of tender beef with lots of vegetables.

For the most part many chefs use the same basic ingredients such as carrots and potatoes but the base will vary from person to person. It seems most recipes call for a stout beer or some just use a beef broth but there is another option out there that will add an amazing taste to the stew; a full-bodied red wine. Red wine pairs beautifully with beef and makes for an excellent base for beef stew that many cooks do not stop to think about since they are so focused instead on using beer.

By using some red wine from your crystal decanter in the stew you can add flavor that is just too good to be described. Plus this makes paring your wine to serve with your stew that much easier since the same kind that went into the stew will be the ideal compliment to serve with the meal whether it is just you by the fire or a group of friends enjoying this classic fall comfort food.

Making Beef Stew With Wine is a post from: Rhino Wino

While The Last Shiraz by Will Bullas is an artistic use of this powerful red wine, the aspiring chef can create an easy but just as artistic red wine sauce that will impress their dinner guests. To make this red wine sauce that is the perfect accompaniment to steak start with a full bodied Shiraz red wine.

After cooking the steaks in a frying pan until done to your tastes remove them from the pan and add a half of glass of Shiraz. When this bubbles add 100ml of beef stock along with salt and pepper to taste. Add a few drops of balsamic vinegar if desired and serve this delicious sauce along with your steak for a juicy main course.

Of course remember to reserve plenty of Shiraz to serve all the guests along with their steak for a perfect dinner party that will tantalize the taste buds. The guests be impressed with the artistic culinary delight they are served and how perfectly the wine and food accompany each other. There is no art better than a perfectly prepared meal with friends or loved ones!

Easy Red Wine Sauce For Steak is a post from: Rhino Wino